Coconut Cream Cake

Coconut Cream Cake Cake: 1 (15.25 oz.) package white cake mix 1 (15 oz.) can coconut cream, divided into 2, 1/2-cup portions 1 1/2 cups water 1/2 cup vegetable oil 3 eggs 1 teaspoon vanilla extract Filling: 2 (3.4 oz) packages instant coconut cream pudding 2 1/2 cups milk Topping: 1/2 (16 oz.) package frozen whipped topping 1 cup sweetened coconut flakes, toasted, optional Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. In a large bowl, whisk cake mix with 1/2 cup coconut cream, water, vegetable oil and eggs. Stir in vanilla extract, then pour batter into greased baking dish and place in oven. Bake for 30-32 minutes, or until golden brown and cooked through. Remove from oven and use the end of a wooden spoon to poke holes all over cake. In a large bowl, whisk together pudding packages, milk and 1/2 cup coconut cream. Before mixture starts to set, pour over cake, making sure to get into the holes you poked. Top with frozen whipped topping and toasted shredded coconut, then place cake in refrigerator to set. Once set, slice